Banana Buttermilk Pancakes
This is a variation of the classic pancake recipe with banana slices cooked right into the batter.
Ingredients½ cup white flour
½ cup whole wheat flour
2 tablespoons cornmeal
½ teaspoon baking powder
¼ teaspoon cinnamon
2 tablespoons honey
2 tablespoons plain low-fat yogurt
1 cup buttermilk
Olive oil or melted butter, for skillet
2 bananas, sliced into ¼-inch slices
Nutrition FactsPer serving: 380 calories, 6 g fat (2 g saturated), 72 g carbohydrates, 11 g protein, 4 g fiber, 211 mg sodium (11% Daily Value).
- Mix flour, cornmeal, baking powder, and cinnamon together in a large bowl.
- In a separate bowl, mix egg, honey, yogurt, and buttermilk together. Beat lightly, then pour wet ingredients into dry ingredients. Stir until combined. Add more buttermilk if you prefer thinner pancakes.
- Heat nonstick skillet over
medium heat. Brush lightly
with olive oil or butter. For each
pancake, place 3 to 4 slices of
banana in one spot on skillet.
Pour about ¼ cup batter over
the banana slices. Cook until
golden underneath. Flip and
finish cooking on second side.
Repeat with remaining batter.
To produce lighter pancakes, separate the eggs: Stir the yolk into the wet ingredients, and beat the white until stiff. Just before cooking, gently fold whipped egg whites into batter. Serve with organic syrup.